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Serves 4


1 tbsp. olive oil
1 red onion, finely sliced
3 celery sticks, coarsely chopped
3 oz. backbacon, coarsely chopped
2 cloves garlic, finely crushed
4 oz. mushrooms, thickly sliced
4 fl. oz. chicken bouillon
4 fl. oz. half and half cream
1 tsp. parsley, finely chopped
2 tsp. salt
3 tsp. black pepper
1 lb. cooked chicken pieces
8 oz. self-rising flour
4 oz. corn niblets, drained
4 oz. mixture of fresh green and red peppers, coarsely chopped
2 eggs, beaten
8 oz. strong farmhouse cheese, grated
4 fl. oz. half and half cream


Put olive oil in a pan. Fry red onion and celery for about 4 minutes. Add backbacon, chicken, garlic, mushroom slices, and corn. Fry for 5 minutes. Add chicken bouillon, parsley, and cream. Stir well. Remove vegetables and meat. Reserve sauce.

Using a food processor, add bouillon sauce and peppers. Blend until smooth and lump free. Return to pan and boil sauce. Stir continuously until sauce is thickened. Add vegetables and meat. Stir well.

Using the food processor, add flour, cream, and cheese. Blend well until smooth. Spoon chicken mixture into an ovenproof dish. Spoon cheese batter on top. Spread evenly. Bake for 30 minutes. Cover with foil and bake for 10 minutes. Bake should be well risen and golden. Serve hot with a light salad and crusty rolls, followed by a butterscotch pudding.